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These recipes prove how many directions you can take a simple piece of chicken. Take full advantage of its tender meat with hot soups, cold salads, and easy oven-baked recipes.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
Fried to perfection.
Unleash the power of fresh spices.
A soy-based marinade gives this super crispy fried chicken a Japanese twist.
Tender chicken adobo simmered with soy sauce, vinegar, and spices.
Green pozole with chicken and hominy, streamlined for maximum flavor in minimum time.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
A rich lemon-butter sauce takes these fried cutlets beyond delicious.
Give chicken the spicy, chargrilled, cheesy life it deserves.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
These crisp and tangy wings are perfectly succulent.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
A grilled chicken preparation that's truly simple, but excellent and juicy.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
A descendant of paella, with all the global flair of New Orleans mixed in.
Warm your belly and your soul.
Cooking boneless, skinless chicken breasts on the grill is easy—here's how.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
An intimate paella that's perfect for a special occasion.
A Yucatecan twist on classic Mexican tortilla soup.
Check out the recipe for The Best Fried Chicken from @thefoodlab's upcoming debut book!
The ultimate guide to perfect sous vide chicken breast.
The perfect technique for a crisp and juicy bird.
The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
No more dry, chewy chicken.
Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.
Water velveting yields more tender, silky, and smooth stir-fried proteins.
Shatteringly crisp poultry skin is just a sprinkle away.
Cutting slightly against the grain makes for perfect stir-fried chicken morsels.
Winner winner, four- or eight-piece chicken dinner.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
Know your chicken: the real difference between organic, free-range, and naturally raised
Feel like fried chicken tonight?
Prize or punishment? The story behind Nashville hot chicken + how it's made
Money raised for great causes, and delicious fried chicken sandwiches. What's not to love?
[email protected]'s highly opinionated tour of the very best fried chicken on the planet
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
Where'd all the bones go? Fried chicken's journey from Southern tradition to mechanical marvel
Not just for cooling cookies: wire racks have countless uses in the savory kitchen.
When you want to spatchcock a big turkey, you need the right tool.
Grind your own meat for juicier sausages and more flavorful burgers.